American Cheese vs Pérail Cheese
American Cheese
Pérail Cheese
American Cheese is a semi-soft, processed cow-milk cheese from United States, while Pérail Cheese is soft and made from sheep milk, originating in France.
What Is American Cheese?
American cheese is a processed cheese made from cheddar, Colby, or similar cheeses with sodium citrate added so it pasteurizes without separating. It is mild, salty, and medium-firm, and it melts at a low temperature, which is why it lands on burgers and in grilled cheese.
What Is Pérail Cheese?
Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.
What's the Difference Between American Cheese and Pérail Cheese?
- Origin: American Cheese (United States), Pérail Cheese (France)
- Milk type: American Cheese (cow's milk), Pérail Cheese (sheep)
- Texture: American Cheese (semi-soft, processed), Pérail Cheese (soft)
- Rind: American Cheese (rindless), Pérail Cheese (wrinkly, mainly Geotrichum candidum)
- Taste: American Cheese (mild, salty), Pérail Cheese (distinctly sheepy in older cheeses)
Side-by-Side Comparison
| American Cheese | Pérail Cheese | |
|---|---|---|
| Country of Origin | United States | France |
| Specific Origin | The U.S. | Aveyron, France |
| Milk Type | Cow's milk | Sheep |
| Milk Treatment | Pastuerized | — |
| Texture | Semi-soft, processed | Soft |
| Rind | Rindless | Wrinkly, mainly Geotrichum candidum |
| Aging | — | 2 to 8 weeks |
| Taste | Mild, salty | Distinctly sheepy in older cheeses |
Taste Comparison: Does American Cheese Taste Like Pérail Cheese?
American Cheese reads as mild, salty, while Pérail Cheese brings distinctly sheepy in older cheeses character.
Can You Substitute American Cheese for Pérail Cheese?
American Cheese can stand in for Pérail Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, processed bite and body where the recipe calls for soft. Flavor-wise, American Cheese reads as mild, salty while Pérail Cheese brings distinctly sheepy in older cheeses notes.
Which Is Better, American Cheese or Pérail Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, processed cheese, go with American Cheese. For a soft profile, Pérail Cheese is the better fit. Flavor-wise, American Cheese suits recipes that want mild, salty notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.
Which is your favorite?
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Frequently Asked Questions
Is American Cheese the same as Pérail Cheese?
No, they're distinct cheeses. American Cheese originates in United States, while Pérail Cheese comes from France. American Cheese is made from cow milk; Pérail Cheese uses sheep.
Is American Cheese similar to Pérail Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute American Cheese for Pérail Cheese?
You can, but expect a shift in richness and milk character.
Does American Cheese taste like Pérail Cheese?
American Cheese reads as mild, salty, while Pérail Cheese is distinctly sheepy in older cheeses.
What is American Cheese made of?
American Cheese is made from cow milk (pastuerized). It originates in United States.
What is Pérail Cheese made of?
Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.
Which should I choose, American Cheese or Pérail Cheese?
It depends on the dish. The texture difference is the biggest practical tell. American Cheese is semi-soft, processed, while Pérail Cheese is soft.